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Cheddar Twice-Baked Potatoes

February 25, 2016

20160222 Cheddar Potato

We are always looking for new ways to make a potato. D hadn’t had twice-baked potatoes before, and I have fond memories of them making a regular appearance on my family’s dinner table growing up. They are a fun way to combine baked potatoes with the deliciousness of mashed potatoes.

You will need:

  • 2 large russet potatoes
  • 4 T olive oil
  • 2 T butter
  • 1/3 c sour cream
  • 1/4 c milk
  • 1/2 c cheddar cheese, shredded
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 400 degrees. Line a baking sheet with foil.
  2. Scrub the potatoes. Place on the lined baking sheet.
  3. Lightly coat the potatoes with the olive oil and some salt and pepper on all sides.
  4. Bake for 60 minutes, flipping every 20 minutes.
  5. Remove from the oven.
  6. Cut the potatoes in half lengthwise to create two long halves.
  7. Scoop the middle of the potatoes into a medium mixing bowl. Leave enough in the shell so that you can still move the shell without tearing it. Transfer the shells bake to the baking sheet.
  8. Add the butter, sour cream and milk to the potato and mash together until smooth, light and fluffy.
  9. Stir in the cheese and season with salt and pepper.
  10. Add the filling into the shells.
  11. Bake another 20-25 minutes, or until the tops are golden.
  12. Allow to cool for 5 minutes before serving.

 

 

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